Cagliata

Owned and operated by Rynn and David Caputo, and named in honor of their two young sons, Giovanni and Mateo, Caputo Brothers Creamery was the culmination of over five years of planning, study and travel.

Rynn started down the path of a high powered corporate career with a side passion for food, but that all changed when she met David, an Italian-American from New Jersey with a natural talent for cooking. After an eventful trip to Italy, the couple decided to quit their jobs and travel and study food in Italy. Upon their return, David began working as a chef and the couple decided to open their own dairy with Rynn at the helm. The Caputo Brother’s Creamery opened its doors in 2011 after a final trip to Italy to ensure that their cheese-making technique was fine-tuned. Rynn and David source the milk from a local creamery and focus on fresh and stretched cheeses.

Cagliata is simply a fresh curd cheese that was designed by Rynn and David for home cooks to make their own pasta filata (stretched curd) cheeses such as Mozzarella and Burrata. These cheeses are made soaking the Cagliata in hot water, followed by a melding and stretching process.

The curds that make up Cagliata are formed using rennet and enzymes and are cut by hand. No salt is added during production. This leaves a very straightforward curd that the consumer can use in a variety of ways and can also experiment with. It may be the only cultured curd on the market.

Since Cagliata is not a ready to eat cheese, no pairing suggestions are provided here.

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